Study on the preparation and quality control of beta-elemene liposome

摘要

Objective: To prepare beta-elemene liposome and evaluate the quality of the liposome. Method: The preparation technology of beta-elemene liposome was optimized by determination of encapsulation efficiency of beta-elemene and orthogonal design. The character and stability of beta-elemene liposomes were observed. Results: The weight proportion of lecithin to cholesterol was 4:1; the proportion of beta-elemene to lecithin was 1:200 (g:μL); ultrasonic entrapment time was 50 min. The liposome shape was spherical or ellipsoidal, and their average size was 152.3nm. The encapsulation ratio of beta-elemene in liposome was 92.46% (n=3, RSD=4.82%). The characters had no significant changes compared with that stored for 3 months. Conclusion: The preparation method is reliable.